Green Tea/Lotus Leaf Smoked Teriyaki Chicken

This is actually a fusion dish I created between Chinese and Japanese cooking schools. It comprises both the subtle traditional flavours of Chinese cooking and the sweetness and presentation of the Japanese.



Ingredients

• 2 chicken breasts
• 1 cup jasmine green tea or crushed lotus leaf
• 1 cup rice
• 4 scallions diced
• 4 hydrated black mushrooms (mu er)
• 4 tablespoons xiao xing/hsiao hsing rice wine
• 4 tablespoons soy sauce for marinade
• 4 tablespoons soy sauce for teriyaki sauce
• 4 tablespoons mirin
• 4 tablespoons sake
• 1 tablespoon brown sugar

Dice the chicken and mushrooms and scallions and mix rice wine soy sauce, marinade for 20 minutes minimum.

In a roasting pan mix tea and rice and coat the bottom on top of a sheet of aluminium foil so that you don't wreck the pan. Cover the wire rack for the pan in foil and poke holes for the smoke to rise through. Place the rack in the pan. Place chicken on the rack and wrap the whole pan covering the chicken. Place the pan on a stove and heat on high for about 30 minutes, check the chicken is getting plenty of smoke.

Remove the chicken when done and allow to cool. Mix soy, sake, mirin, sugar and water and heat on high till boiling furiously and begins to caramelize. Lower heat and simmer chicken for several minutes till glazed and syrupy.

Serve.

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